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Jin doi (Deep fried sesame balls) recipe

by Debbie Teoh

inSing.com - 24 June 2010 5:10 PM | Updated 13 Oct 2010

Jin doi (Deep fried sesame balls) recipe

This dessert can be found at some Chinese dim sum outlets. Here, we use peanut for the filling but if you wish, you can substitute with other ingredients such as red bean, mung bean or lotus paste. Crunchy and addictive when served warm, one jin doi is never enough, so make sure you make more for those extra helpings.

 

Makes: 25

 

Ingredients:

250g glutinous rice flour, sifted

170ml warm water

 

A

150g mashed potatoes from 2 or more whole potatoes

100g castor sugar + ¼ teaspoon salt

 

Filling:

200g peanuts, fried and ground

100g castor sugar or to taste

 

150g white sesame seeds

Water for dunking wrapped jin doi

 

Method:

1. Wash whole potatoes until clean. Boil the potatoes until soft, skin and mash them.

2. Using an electric beater fitted with a paddle attachment, beat ingredients A until well blended.

3. Mix in glutinous rice flour and turn on the beater again, now slowly adding the water until a soft dough is formed. Chill the dough for a short while as a hot dough can be difficult to wrap with.

 

To assemble:

1. In a bowl, combine ground peanuts with sugar. Set aside. Fill up a bowl of water for dunking. Place sesame seeds in a plate.

2. Pinch approximately 20g of the dough, place some filling into it and wrap the filling around the dough. Dunk the peanut-filled ball into a bowl of water before rolling it over the sesame seeds. Roll your palms over the ball to ensure the sesame seeds are stuck to the surface of the ball.

3. Heat oil to medium low heat and deep fry the jin doi until it floats. The sesame seeds should be golden in colour.

4. Remove jin doi from oil, drain on paper towels and serve immediately.

 

With more than 10 years experience in the food industry, Debbie is a true-bred Nyonya who hails from Malacca. She is the author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications. Debbie develops and tests recipes for companies, and contributes to magazines. She is also a Nyonya food consultant for Tourism Malaysia.